Jenn-Air JDRP436, JDRP536, JDRP430, JDRP548 manual To Use Broil, Broiling Chart, Food Cook Time

Broil

Broiling uses direct radiant heat to cook food.

A

A. Broil

The element cycles on and off in intervals to maintain the oven temperature.

If the oven door is opened during broiling, the broil element

will turn off in approximately 30 seconds. When the oven door is closed, the elements will come back on approximately

30 seconds after the door is closed.

■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.

If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order.

■For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning.

■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.

■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■After broiling, remove the pan of food from the oven. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

To Use Broil:

Before broiling, position rack according to the Broiling Chart.

When broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. Close the door. It is not necessary to wait for the oven to preheat before putting food in unless recommended in the recipe.

1.Place food in oven.

2.Touch MODES tab to move to the Modes menu.

3.Touch BROIL.

4.Touch the Temperature tab to move to the Temperature screen.

Use the slider to enter a desired cooking temperature or touch the -5°F (-1°C) or + 5°F (+1°C) buttons. The temperature must be between 450°F (232°C) and 550°F (288°C).

5.Touch START to begin cooking.

OR

6.If a programmed cook time is desired, touch TIMER NOT SET to enter the Cook Timer screen. Enter a cooking length using the on-screen number keyboard to set a timer to alert when cooking ends. The cook time may not exceed 12:00:00. The oven will turn off when the cook time expires.

7.(Optional) To keep food warm after a programmed cook timer ends, press KEEP WARM ON from the Cook Timer screen. See the “Keep Warm™ Option” section for additional information.

8.(Optional) To set a delayed start with a cook time, touch the TIMER NOT SET/COOK TIMER screen and enter desired cook time. Select DELAY START, set desired start time and touch SET DELAY. To set only a delay start, touch DELAY START from the temperature tab, set the desired time and touch SET DELAY.

9.Touch START to begin cooking or to activate Delay Start.

10.To change a mode, temperature or cook time while the oven is active, touch the appropriate tab. Make a new selection and touch OK.

11.Press CANCEL OVEN (CANCEL LEFT or CANCEL RIGHT on 48" [121.9 cm] models) to turn off the oven.

BROILING CHART

For best results, follow the chart below. For diagram, see the “Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended for most foods. Bone-in chicken pieces should be broiled at 450°F (232°C)

Times are guidelines only and may need to be adjusted for individual foods and tastes. Preheat if required by the recipe.

FOOD	COOK TIME
	(in minutes)
Beef
Steak
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick
medium-rare	6-12
medium	10-15
well-done	13-18
Pork
Pork chops
1" (2.5 cm) thick
medium	11-16
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare	6-13
medium	11-16
Ground Meats
Ground beef, pork or lamb patties*
³⁄₄" (2 cm) thick
well-done	10-14
Chicken
Chicken
bone-in pieces**
(2" to 2¹⁄₂" [5 cm to 6.3 cm])	25-35
boneless pieces (4 oz, [113 g])	11-17
Fish
Fish
Fillets ¹₂ " to ³⁄₄" (1.25 to 2 cm) thick	5-9
Steaks 1" (2.5 cm) thick	12-17

*Place up to 12 patties, equally spaced, on broiler grid.

**A temperature setting of 450° (232°C) is recommended.

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